Gluten Free Chocolate Thumbprint Cookies

Gluten Free Chocolate Thumbprint Cookies
4.5 from 2 ratings
Thumbprint cookies are fun to bake year round, but when you need to make your recipes more festive, top them with crushed peppermint sticks or holiday sprinkles. Courtesy of Seasonal Cravings
Prep Time
Cook Time
Total time: 18 minutes
  • 2 sticks unsalted butter
  • 3/4 cup cup sugar
  • 1 egg yolk
  • 1/3 cup cocoa powder
  • 2 teaspoon vanilla extract
  • 2 cup bob's red mill 1 to 1 gluten free flour
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 stick unsalted butter
  • 2 tablespoon shortening
  • 1 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with Silpat or parchment paper.
  3. Using a stand mixer beat the butter and sugar together until soft and creamy.
  4. Add 1 egg yolk, cocoa powder, and vanilla and continue to mix.
  5. In a separate bowl whisk flour, baking soda, and salt.
  6. Add flour mixture to butter mixture and mix until just combined and a dough forms.
  7. Scoop dough with a mini ice cream scoop about 2 tsp and roll into a ball.
  8. Place on cookie sheet and press the center down with your thumb.
  9. Cook for 7 minutes.
  10. They may not seem done but I like mine undercooked a bit.
  11. Gently press the center down again with your thumb to make sure you have a good indentation.
  12. Let cool before removing from sheet.
  13. Mix all buttercream ingredients together in a stand mixer.
  14. Put icing into a piping bag or use a big ziploc with the corner tip cut off.
  15. Pipe a small amount of icing in center of cooled cookies.
  16. Top with sprinkles.